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Beet Relish Recipe
Beet Relish Recipe photo by Taste of Home
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"I LIKE to serve beet relish with corned beef and cabbage. The relish provides an interesting combination of flavors, and it is best made several days ahead. It's a very colorful addition to the table."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 16 servings


  • 2 cups coarsely shredded cooked beets
  • 2 tablespoons chopped red onion
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 2 tablespoons Dijon mustard
  • 3 tablespoons vegetable oil
  • Salt and pepper to taste

Nutritional Facts

1 serving (2 tablespoons) equals 34 calories, 3 g fat (trace saturated fat), 0 cholesterol, 61 mg sodium, 2 g carbohydrate, 1 g fiber, trace protein.


  1. Combine all ingredients in a small bowl and blend well. Chill thoroughly. Yield: about 2 cups.
If Cooking for Two: Relish keeps well stored in refrigerator for up to 1 week.
Originally published as Beet Relish in Reminisce March/April 1993, p47

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Reviewed Jul. 13, 2010

"I liked this recipe but didnot love it as much as a similar recipe my Hungarian mother & friends made. I adapted this recipe to : 2 to 4 cans of slice or whole beets chopped finely; adapted the vinegar, sugar oil & salt & pepper to taste. Chilled over night.

I have a better recipe which eliminatre severla of the ingredients in this particulr recipe, but has a better taste."

Reviewed Mar. 12, 2010

"Very good. I made two batches: one as printed and one with horseradish as a previous reviewer suggested. Both were good, but my family--who are the supreme arbiters in my world--voted that they like the vinegar version best."

Reviewed Feb. 3, 2008

"Add Horseradish for Kick.......... Use Pickled Beets & Forget the Vinegar & Sugar (?)"

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